Yerba Mate - BALDO
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MORE ABOUT
YERBA MATE

For centuries, the Ilex paraguariensis plant has been used as a source of energy and vitality.

For the Indians, it was a drink offered by the gods to strengthen the old warriors.

Nowadays, science assists in proving the indigenous belief: yerba mate contains nutritional properties beneficial to the human body, with natural stimulants, antioxidants, vitamins and minerals.

And that's why this plant inspires us so much. Let Baldo mate inspire you too!

YERBA MATE
STIMULANT

Caffeine in the leaves acts as a stimulus for the body, increasing blood pressure and fighting fatigue. In the brain, the xanthines improve brain performance.

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HELPS WITH WEIGHT LOSS

Mate has a thermogenic function due to the methylxanthines (caffeine and theobromine) that are present in it, which accelerates the metabolism which helps to burn calories during rest periods, aiding in the slimming process.

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REDUCES CHOLESTEROL

Rich in saponins and phenolic compounds, substances that are capable of interacting with bile acids, preventing the absorption of cholesterol by the small intestine and inhibiting the synthesis of lipid in the liver.

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DIURETIC PROPERTIES

The methylxanthines (caffeine and theobromine) that are present in mate also have diuretic properties, helping to eliminate toxins that are harmful to the body.

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ANTI-AGING PROPERTIES

Phenolic compounds (mainly chlorogenic acid) have an antioxidant action that fight the free radicals present in the body and act in the reduction of cellular oxidation.

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PROTECTS THE HEART

The Polyphenols that are present act to prevent the accumulation of fat in the blood vessels and prevent inflammatory diseases.

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CONSUMPTION METHODS

Mate has been consumed for hundreds of years in many different ways. Below are the more well know ways, as well as some new ones.

THE MATE
PROCESSING PROCESS

PEOPLE

Yerba mate is cultivated by small and medium-sized farmers, since it is a plant that needs to grow among other vegetation, therefore inhibiting the generation of large plantations. We maintain a long-standing relationship with the Baldo producers, providing a team of forestry engineers, agronomists and food technologists to help guide and control the plantations.

SEEDLING
AND PLANTING

In partnership with Embrapa, Baldo innovated with a process of being able to select the mate matrices, delivering seedlings to the producers with a higher genetic quality. We work with a cloning process but also maintain seed production to maintain genetic variability. The seedlings are planted in the period from April to September and the first harvest only happens after two years of growth.

HARVEST

Before harvesting, the plants are checked and approved. When they arrive at the factory, each harvest has its characteristics analyzed and the leaves are separated by their different qualities.

SINGEING

The leaves pass through the singeing phase some with and without smoke, depending on the variety of the crop. The conveyor dryer technology was patented in 1994.

DRYING
AND SEPARATING

To reduce the humidity of the leaves, the herb is exposed to a temperature of 100 ° on a conveyor for about 5 hours. Once the leaves are free of moisture, they go to the separator, a mechanism that separates the leaves from the stems.

STORAGE

After the singeing, the Baldo herbs start a process of rest which lasts about a year, this intensifies the flavor of the leaves, generating a unique final product with a distinct bitterness.

MILLING

After reaching the exact point of maturation, the already dried leaves pass through the milling machines with different sized Granulometry, always within the Baldo standards of quality.

MIXTURE

The different granulometries of the leaves are separated and then mixed to generate the different products that make up the Baldo portfolio.

PACKAGING

With a modern packaging system, each unit is protected from the effects of sunlight and oxygen. It is now ready to be consumed!